Chilli Paneer

Method

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1. Whisk the cornflour, plain flour, chilli powder, salt and water to a thick batter that coats a spoon.

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2. Turn the paneer through it until every cube is covered.

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3. Heat the oil to 180C and fry the paneer in two batches for 3 minutes each, until pale gold and crisp. Drain.

   Mark done Start 3 min timer

4. Pour all but 2 tbsp of the oil out of the wok.

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5. Over a high heat, fry the garlic, ginger and chillies for 30 seconds.

   Mark done Start 30 sec timer

6. Add the pepper and onion and stir-fry 2 minutes — they should stay crunchy.

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7. Add the soy, vinegar, ketchup and sugar and bring to a fast boil.

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8. Stir the cornflour slurry again and pour it in while stirring hard. It thickens in about 20 seconds.

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9. Tip in the fried paneer and toss for 30 seconds to coat.

   Mark done Start 30 sec timer

10. Scatter the spring onions over and serve immediately.

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Chef’s Tips

• Slurry into a moving pan, never a still one.
• Everything cut before the wok goes on.
• Serve within a minute or the crust goes soft.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Hakka noodles
• Schezwan fried rice
• Cold beer

Storage & Reheating

Does not keep — the coating softens within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.